Bellam Sweets: The Jaggery Classics of Andhra Kitchens

Before refined sugar was cheap, Andhra kitchens sweetened almost everything with bellam, the local jaggery. Many of the region's oldest sweets are still made that way, and they have a deep, warm flavour that sugar cannot copy.

Bellam gavalu

Small shell-shaped pieces of dough are fried and then tossed in thick jaggery syrup until each one is coated. Bellam gavalu are crunchy, chewy and very hard to stop eating.

Sunnundalu

Roasted urad dal is ground, mixed with jaggery and ghee and rolled into balls. They are filling, nourishing and a traditional gift for new mothers. Our Bellam sunnundalu with dry fruit adds nuts for extra richness.

Nuvvula and verusenaga vundalu

Sesame and jaggery are a classic winter pair. Nuvula vundalu are sesame laddus that are especially popular at Sankranti. Verusenaga vundalu use roasted peanuts instead and are a favourite after-school snack.

Bellam halwa and karjikai

Bellam halwa is glossy and soft with the gentle bitterness of good jaggery. Kobbari karjikai (bellam) are crisp pastries filled with coconut and jaggery, a familiar sight on festival plates.

Why people choose jaggery

Jaggery is still sugar, so these are treats, not health food. But many people simply prefer the taste: rounder, less sharp, with notes of caramel. If you find most sweets too sugary, try a jaggery version first.